Shrimp Etouffee-style With Baked Corn Bread Pudding Pt 1/2 Recipe

BAKED CORN BREAD PUDDING
2 tb Unsalted butter at room
-temperature
1/4 c Fresh or frozen corn kernels
1/2 Red bell pepper, cored,
-seeded, finely chopped
1 Jalapeno, seeded and chopped
1 Scallion, thinly sliced
2 tb Chopped fresh oregano
Salt and freshly ground
-black pepper
1 pn Cayenne pepper
1/2 c Heavy cream
1 Egg
2 lg Egg yolks
1 1/2 c Crumbled stale corn bread

Heat the oil in a large heavy saucepan over high heat. Add the shrimp
shells, half the peppers, half the scallions, the garlic, and cayenne and
cook, stirring, for 3 to 4 minutes. Add the chile powder, mustard, thyme,
oregano and bay leaf and cook, stirring, for 3 mintues.

Add the stock and bring to a boil. Lower the heat and simmer for 10 to 12
minutes, until reduced by half. Skim off the fat as it rises to the surface
and put it in a small saucepan.

Heat the fat over high heat. Slowly add the flour, stirring constantly
until it is well incorporated. Lower the heat to medium and cook the roux,
stirring constantly, until well browned; take care not to burn it.

Add the roux to the simmering sauce 2 tablespoons at a time and cook,
stirring, for 2 to 3 minutes, until the sauce thickens. Let simmer for 5 to
6 minutes longer, then strain the sauce through a fine sieve. Season with
salt and pepper and keep warm over very low heat.

Heat the butter in a large saute pan over high heat until it begins to foam
and turn light brown. Add the shrimp and the remaining peppers and
scallions and cook, stirring, for 1 minute. Add the sauce, lower the heat,
and let simmer for about 2 mintues. Remove from the heat.

Unmold the corn bread puddings into the centers of four plates and spoon
the shrimp and sauce around them. Sprinkle with the parsley and serve.

TO MAKE THE CORN BREAD PUDDINGS: Using 1 tablespoon of the butter, grease
four 4-ounce souffle dishes or ramekins. Refrigerate to set the butter.

Preheat the oven to 350#161#F.

Melt the remaining 1 tablespoon butter in a medium saute pan over medium
heat. Add the corn, bell pepper, jalapeno, and scallion and saute for 2
minutes. Remove from the heat and add the herbs. Season with salt and
pepper and the cayenne.

Combine the heavy cream, egg, and egg yolks in a large bowl. Beat until
well blended. Add the corn bread and the corn mixture and stir until well
blended.

Spoon the mixture into the prepared dishes and cover each one with a piece
of buttered foil. Set the dishes in a small baking pan and add hot water to
come halfway up the sides of the dishes.

Bake in the center of the oven for 20 to 25 minutes. Remove the foil and
bake for 5 minutes longer until just set. Remove the dishes from the pan.
(If necessary, keep warm in the turned-off oven, leaving the door open,
until ready to serve.

To serve, gently run a thin-bladed knife around the corn puddings and
unmold.

NOTE: You can also bake the pudding in a well-buttered 1-quart casserole.
Cut the unmolded pudding into 4 pieces.

continued in part 2